1/2 cup fresh squeezed lemon juice (3 or 4 lemons)
1½ cups granulated sugar
¼ pound of unsalted butter (room temperature)
4 extra large eggs
1/8 teaspoon kosher salt
Don't waste your time, effort and money making lemon curd with anything but good fresh lemons. I use lemon juice in a bottle for some things, but not for this recipe.
Wash, rinse and dry your lemons before you zest them. Be very careful that you only use the bright yellow part of the peeling. Stay away from the white layer underneath because it is BITTER. Zest three lemons.
In a different bowl, cream the room temperature butter until smooth, then beat in the lemon sugar. Beat in the eggs, one at a time, and then the lemon juice and salt. Beat until smooth.
Pour the mixture into a saucepan that has a heavy bottom (this will keep the mixture from scorching easily). Cook over low heat until thickened (about 10 minutes) stirring constantly.
The lemon curd will thicken at about 170 degrees or just below a simmer. Keep a careful eye on it and keep stirring.
Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.
Straining it is not absolutely necessary, but it insures a silky smooth curd.
Lay some plastic wrap directly onto the surface of the hot curd, and chill in the fridge.
NOTE: Zest the lemons before you cut and squeeze them.